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I make a mean Tres Leches cake. It's a pretty simple recipe, just use regular yellow cake mix and bake as instructed. After you take it out of the oven, let it cool for about 10 minutes and then pour a mixture of heavy whipping cream, condensed milk and evaporated milk over it. Let it cool in the fridge for about an hour and then use whipped frosting over it then cover in strawberries. Let it sit overnight in the fridge.

I love to bake. I make homemade pumpkin pie like there's no tomorrow. I use real pumpkins, instead of the store brand stuff and make my own crust and whipped cream as well. If anyone wants more info, just let me know.

I also make what my friends at work call "bookies." They are brownies with cookie dough in them. I make the brownie batter in a separate bowl from the cookie dough. Then I pour the brownie batter into the pan I'll be baking it in. Then I take the cookie dough and roll it into several small balls and randomly drop them throughout the brownie batter. Then I bake it and TADA! Deliciousness!

You gut an actual pumpkin. Chop up the shell, boil it, strain the water, mash it up, and then add whatever you'd like. Usually brown sugar and cinnamon. There are other things you can add. Maybe nutmeg. There's lots of variations.

Interesting (sorta) tidbit: A lot of times, "pumpkin pie filling" is actually butternut squash with pumpkin spices in it. It tastes almost the same, and if you want to make a pie from scratch but don't relish the idea of tackling a whole pumpkin, butternut will suffice in a pinch.

My pasta sauce. This is the base, and I'll tell you when to add anything you want. This recipe is for one metric shit-ton.

You will need:

1 bottle of D'Abruzzo wine

2 big cans of whole peeled tomatoes

1 or 1 1/2 large onion

3-4 yellow squash

7 cloves of garlic

Reduce the D'Abruzzo by half (simmer covered until half the liquid is gone). Set this aside.

Dice the onions and mince the garlic. Saute it over medium heat until it's fragrant (a minute or so). Add the tomatoes (drained) and wine. Simmer for about a half hour to an hour, then attack those fucking tomatoes with a potato masher until they're all broken up.

Dice the squash and add it to the mixture. Bring it to a boil for 10 minutes. After that, move it into a crock pot on medium for about 12 hours. Stir it when it's done. If the squash has basically disintegrated into nothing, it's almost done.

From here, if you want to add any meat, put it in a sauce pot, add the meat, and simmer for 10-20 minutes. If you want to add veggies, do the same, but simmer for up to an hour. Add some Italian spices of your choosing and a bunch of sea salt, stir, then serve.

My girlfriend dragged me to bed before I got this, so you probably already tried. What I usually do is throw in about 1 tbsp of oregano, 2 tsp of rosemary, 1 tsp of cumin, and 2 tsp of sea salt, mix it, taste it, and go from there.

I actually have a great recipe for Ramen noodles. Some grocery stores carry dehydrated seaweed. A whole bag will last you MONTHS! I also buy imitation crab meat. (It's somewhat cheap and I'm a poor college student.) Next, you'll need brown sugar and soy sauce.

Let's begin:
* boil noodles
* while boiling noodles, take a few pieces of the dehydrated seaweed and put it in a bowl of warm water. This will cause it to unravel and should be done by the time the noodles are done.
* take a stick of the imitation crab and cut it long-ways. Then cut these in to smaller pieces to your liking.
* once the noodles are done, this is where it gets tricky. How much liquid or how "soupy" you like your ramen to be is up to you. I, personally, don't like a lot of liquid in mine. So keep as much or as little water as you'd like when the noodles are done.
* put said noodles and however much liquid into a bowl along with the crab and seaweed. (Just grab the seaweed out of the bowl of water it was in; no need to use a strainer)
* add about 1/3 - 1/2 of the seasoning packet. Too much might make it too salty, but it's always nice to have some flavor.
* now the reason for the brown sugar and soy sauce is so you can make your own teriyaki sauce. This is difficult to explain though. Pretty much, add a spoonful of brown sugar and pour some soy sauce into the bowl of noodles. Mix it up and taste it. It should taste salty-sweet, but it's mainly about how you like it, so it's all to taste.

TADA! Now you have a cheap, not-so-bland, Asian-type (for lack of a better word) meal! The only thing you'll really have to keep stock of is ramen and crab meat. Sometimes I don't even use crab meat, but do everything else. Almost all of these ingredients will last you a long time (especially the seaweed and brown sugar).

I hope you at least try this. I wrote all of this out on my phone and it took me a long fucking time. Haha... My life is boring...

Thank you! I don't know if you added the seasoning packet or not because I forgot to mention it, but if you didn't, try using about 1/3 - 1/2 of the packet. It adds a little bit more flavor, but too much might make it too slaty, resulting in having to add more brown sugar and making it less healthy. I don't watch my weight or anything, but I do watch my sugar intake.

a. thank you for the effort, i know the pain of typing out anything more than a witty one-liner on your phone
b. this sounds amazing except for one exception, I can't stand crab meat, is there anything you could suggest to replace that

Pretty much any cheap kind of meat will do the job. Or you can even add some vegetables (broccoli being my best suggestion). Imitation crab meat doesn't really taste like crab meat though. It usually ends up tasting like whatever it is in. But don't be afraid to get creative. Ramen is just noodles with a packet of seasoning, so you can pretty much do whatever you feel comfortable with. In the lunch meat section of your grocery store, there is usually some meats that are fairly cheap. Tofu is also a good suggestion because it also usually ends up tasting like whatever it's in. Be creative!

I also want to add that I forgot to mention my procedure with the seasoning packet. You only need to use about 1/3 - 1/2 of the packet. Too much can make it too salty.

Get some chicken breasts, put salt/pepper/garlic poweder on em, five minutes on each side in a pan of a tablespoon each of butter and and olive oil at medium heat. set them aside.
Four tablespoons of chicken broth and Tbspoon of butter to saute 8oz. of sliced mushrooms and some chopped up fresh basil.
Put the chicken breast in a baking pan and cover them with the broth/mushrooms. Sprinkle mozarella cheese and sliced tomatoes on chicken and bake for 25minutes at 325. It's Awesome.

Apple pie. Dough is butter and flour. Roll out dough, put in pie plate. Make cinnamon-sugar-flour mixture, sprinkle a layer of that on the crust, add a layer of apples, repeat until crust is full. Add top crust, make a pretty picture on top, bake.

I am no master of cooking and only do a few dishes on a regular basis. Most of what I do ends up good/really good but there is one that tops them all. My mothers invention: Devils Soup

Boil a bunch of chopped down potatoes in a big pot with water filling up about 20%. Throw in some vegetable bouillon, olive oil and if inclined some carrots.

Fry some ground meat in a pan and add some meat bouillon and spice it up with a ton of cayenne pepper. Chop in some onions and large cut champinjons. Fry until it looks f-ing tasty. Then just keep throwing stuff in (kidney beans, garlic, corn (mais?)) and the top it of with some crushed tomatoes. Ones all of this looks really tasty, dump it all down in the big pot.

Let this glorious, massive amount of food simmer for a good 30 minutes before serving it with white bread.

Remember, don´t be a pussy with the cayenne and there are no rules on what you can throw in. Also, if there are leftovers, this just tastes better and better. If it ends up too spicy I highly recommend adding some cream.

Also, no need for salt or any other spices, the bouillon will take care of that for you :)

Put the diced meat in a boiling pan with the bottle of ale, add the seasoning and leave to gently boil for 1.5 hours. Keep an eye on this as you don't want the ale to boil away too much and leave the meat cooking dry, if it does boil away then just add a bit of water. Stir occasionally. While this is cooking you canb make the pastry.

Add the flour and pinch of salt to a bowl and cut the butter into cubes. Use your hands to blend the flour into the butter. Do this until the mixture looks like breadcrumbs. Now add the water bit by bit and knead the dough until its all the same consistancy. Sometimes more water is needed if it's too dry, sometimes more flour is needed if it's too wet/sticky. Wrap the dough in clingfilm and leave in the fridge for 15 minutes. Grease the pie dish with some butter. (Now is a good time to start preparing the vegetables you want). Take 2/3rds of the dough out to roll with a rolling pin to cover the pie dish. Roll the dough on a clean flat flour dusted surface until it's big enough to cover the bottom and sides of the pie dish. Use a shap knife to prick the pastry so it doesn't bubble up int he oven. Bake this for roughly 20minutes until the base looks cooked. Add the chopped muchrooms and onion to the steak and ale mixture.

When the pastry is baked ladel out the steak, onion and mushrooms into the pie dish. Use the gravy granules to turn the left over ale into a thick lovely gravy and pour this over the top of the meat. Roll out the remaining pastry to cover the top of the pie. Lightly brush some milk over the top of the pastry so it goes nice and golden when cooked. Bake for about 30 minutes/ until the pastry looks golden on the top.

** If you want to make the stilton version then just substitute the ale for water and then add big chunky pieces of stilton when you add the steak and mushrooms to the pie dish. My partner prefers this version, I think they are both equally tasty.

Plain old chocolate chip cookies. I basically use the recipe on the back of the Tollhouse Semisweet Chocolate chips, pack my flour, and add an extra quarter teaspoon of vanilla and an extra quarter cup of sugar. People go ape-shit.

2 - Combine crust ingredients in a small bowl. Press onto bottom of springform pan. Bake 8 to 10 minutes or until golden and set. After crust has cooled, use 2 to 3 layers of aluminum foil to completely cover bottom and sides of springform pan.

My best, as voted on by my family and friends who always request this for potluck:

Easy Slow-cooker Pulled Pork:

6 lbs Pork Shoulder

30 fl oz your favorite Root Beer, or roughly 2.5 cans.

BBQ Sauce (buy or make your own, I don't have a good recipe perfected yet.)

Step 1) Put the pork shoulder in the slow cooker.
Step 2) Pour in root beer over pork shoulder.
Step 3) Turn on slow cooker to "Low" setting.
Step 4) Wait 18 hours or so.
Step 5) Set slow cooker to "Keep Warm", Remove the bone, use a big slotted spoon and colander to fish out the pork and drain. Use the juice as stock in a stew or something.
Step 6) Return the drained pork to the slow cooker, and shred it up with two forks.
Step 7) Liberally apply BBQ while shredding.
Step 8) Add to buns/baked potato/anything and enjoy.

Use any boxed cake mix you like. Add a little less oil and egg than it calls for until its about the consistency of dough (all cake mixes are different). roll dough into balls and roll them in sugar (its important so the cookie doesn't spread too much.) Bake like you would any other cookie. These are crispy on the outside and soft in the middle. Perfect.

For an extra touch you can add caramel candies or chocolate chips inside these for a gooey center!

I enjoy cooking very much. But I don't like following recipes. That's probably why I don't like baking so much. But my crowd-pleaser is definitely my mac and cheese. I read an alternative way to make the cheese sauce that does not have flour nor milk, and since then I haven't turned back. Basically you reduce wine and chicken stock. Then add your cheese while it's off the heat, until it's like molten lava. mmmm

I wish I could post my food blog post but I don't think that's allowed.

I don't have it on me, but it's essentially a home made dough whole wheat dough, lots of sauce, veggies (I like broccoli), pizza sauce, but with way more oregano, and low fat feta cheese (because it doesn't melt). If my wife is with me, we had some veggie chirizo - if not, chicken breast. Construct like a Chicago style deep dish in a 12 cast iron skillet.

Not the best tasting pizza ever, but it's the best tasting healthy meal ever.

You know, I like making tiramisu, however, it's not always easy to find ladyfingers where I am, so I've thought up of an alternative....

If you take cake mix, and mix in coffee... then make cupcakes with it. Make your zablione/whipped cream/mascarpone filling as usual and then pipe that into the cupcakes... top it off with a cream cheese frosting that has cocoa powder mixed into it. That should come out to be pretty darn good....

I've never actually tried it because I'm afraid of baking... Things never turn out well when I use an oven... Someone want to give it a try and tell me how it goes?

Slice up a baguette and arrange on a cookie sheet. Brush slices with olive oil. Place a slice of Gorgonzola cheese and half a fig (I use dried Mission figs) on top. Drizzle with honey and sprinkle with dried thyme. Stick in the oven at 350 degrees F until the cheese is melty.

I made these puppies for an event two years ago, and I still have them requested regularly whenever I offer to bake.

My favorite easy recipes, though, are cookie brownies and peanut butter cup brownies. For cookie brownies, make brownies, then drop cookie dough on top of the batter before you put it into a 300 oven for ~35 ish minutes. For peanut butter cup brownies, put Reese's peanut butter cups on top of normal brownies before you put them in the oven.

I would say the number of friends I have has doubled since I took up baking.

First, you tear the minced meat into small portions and just throw in on the pan, no oil, nothing, let it stew in it's own juices.
After the meat is done (just visually, if you see some crust - it's perfect) throw flour onto the pan and cover your meat in it, completely. No real need to cook it or anything.

Keep in mind that the amount of flour will determine how thick your gravy is.

After the meat is covered in flour pour water so as that it tops the meat. It has to be underwater completely. Stir until water becomes white from flour and it's more or less one mass. Close the lid on the pan, let it stew for a couple of minutes.

Throw in a couple of spoons of sour cream. Two should be okay. Stir till it becomes one. Add Vegeta (a tea spoon or so) or similar vegetable+spice mix. Stir. (Adding Vegeta will result the gravy to be yellow-y.)

Let that mix stew for a couple of minutes more and it's done.

Personally I love buckwheat as a side dish, but everything goes well with this.

Nope, just get some beef and some pork and mince it, I think you can ask your local butcher to do that too when buying the meat.

This is buckwheat. You just boil it in a small amount of water (1/3 buckwheat, 2/3 water in the pot, don't forget to add salt to the water before boiling), it's ready when all the water evaporates (or is absorbed by buckwheat).

Melt about a pound of chocolate of your choice (I like a nice bittersweet one). Pipe half of the chocolate into 24 mini muffin cups. Pipe peanut butter into the cups, displacing some of the chocolate--keep the peanut butter away from the sides. Cover with remaining chocolate. Chill, remove from pan.

Try and make them last for at least an hour.

(Full version is in The Joy Of Cooking, 75th anniversary edition; they would have you temper the chocolate first.)

Homemade, baked Mac'n'cheese! the best part is that you can add whatever you want to it! Personally, I love adding bacon and pickled jalapenos. But tomatos, onions, pickles... whatever your heart desires (as long as it's not babies)

Preheat oven to 375. Cook noodles (make sure they're still firm, not fully cooked). Melt butter in a saucepan, add flour, then add milk, then add imperial cheese. Melt it all together (if you like a little kick, add some franks red hot!). Put the noodles in a baking dish (if you are adding extra things, such as bacon, which needs to be cooked first, this is where you mix them in). put the cheese sauce in the dish (it will be runny). Top with the extra 1/2 cup of cheese and bake for 20 minutes! If you want to crisp up the top layer of cheese, broil for a few minutes at the end.

I have this! Oh my goodness. I make a wonderful breaded Chicken Alfredo. I really just eye everything, so there aren't going to be measurements here.

To make the sauce: The first thing I do is chop up some mushrooms, tomatoes, onions (or whatever vegetables don't gross you out). I then sautee the onions first with some inappropriately expensive olive oil, then throw in the mushrooms, and then VERY last (for just a few minutes) the chopped tomatoes. If you want to make this a vegetarian meal, cut the veggies into larger chunks instead of dicing them to give the sauce some texture. Optional: sautee with a little bit of garlic (or garlic powder, whatever). For the actual alfredo sauce, all you need is some butter, some crushed garlic, cream, and some grated parmesean cheese. Mix all that shit up into a beautiful creamy goodness. Then put all the sauteed veggies in with the sauce (off heat). Then dump in your cooked pasta. I try to avoid angel hair pasta just because I hate the consistency of it. But that's just me! Optional: italian seasonings! Beautiful.

To make the chicken: have a plate of flour, a plate of scrambled egg (uncooked), and a plate of breadcrumbs. Optional: instead of plain old breadcrumbs, crush up some Ritz in a bag and use that shit instead!! Make sure your chicken breasts are thinly sliced. Coat both sides in the flour, then dip it in the egg, then coat it in the breadcrumbs. Then fry up that shit in the pan with that expensive olive oil again.

Put the chicken on top of a pile of pasta with the sauce, and then put a little sprig of rosemary right on top. Mmmmmm

Edit: I also make a very lovely batch of homemade cinnamon apple empanadas as well, if you want the recipe I'll post it!

I love Christmas because I spend all of December making the best food recipes. My favorites are chex mix, cinnamon candy, and muddy buddies (other people know this as puppy chow, but that is just a dumb name).

My favourite to make when I have the time is Lasagna. It's very much a 'taste as you go' kind of thing to make sure I get it right but it tends to be a few pounds of beef, lots of mushrooms, onions, a bulb and a half of garlic, quite a bit of bacon, close to a full bottle of wine, bay leaves, oregano, paprika, chilli powder, tarragon, chives, parmesan mozarella and cheddar cheeses.

By no means my best, but something I've been making a lot lately is chinese honey beef friend rice (it lasts me like 5 meals).

Cook 2-3 cups of brown rice (I don't measure this so I have no idea exactly how much I'm using).

While rice is cooking, cook the 500gm of thinly sliced beef strips you either marinated yesterday (I basically make a honey-soy sauce with a bunch of spices and a bit of hoisin in there) or bought pre-marinated, with two large onions (diced) in a big frying pan.

When those are all cooked, add about a cup of corn kernals or whatever your veges of choice are. At this point start throwing in whatever herbs and spices you like to use that will go with your marinade.

When the rice is cooked, put it in the pan with the beef, onions, and corn, and stir. Chuck in some soy sauce and a bit of worcestershire sauce. Lots of salt and pepper is good.

Add 4-6 eggs, depending on how much rice you've got. Cook for a while, or until you get bored. I'm not too fazed how long it's had as long as the egg is looking like it's sticking stuff together because by this point I'm usually pretty hungry.

Chicken Tortilla Soup! The best of TexMex in a bowl. Add a margarita and you've got a stew goin'.

Start off with some chicken. Cook it howeveryou want. Eat some.

The next day, saute some peppers, onions, and minced garlic in a soup pot. Use olive oil, none of that Pam abomination.

When everything smells good and carmelized, pour in a can of Rotel if you can find it. If you can't, cry and reflect on your failure. Then pour in some chunky salsa.

After your veggies have been mixed up, pour on your favorite texture of canned tomato. Pureed, stewed, it's all okay here. You can even use tomato soup if you're poor or bad at grocery shopping.

Stir it up and throw in some salt and chicken broth, to make it soupy and less acidic. Add hot sauce if you're into that. I like chipotle chili powder. Makes it smoky. If you have none of these things, taco seasoning will be ok. Just don't add salt.

Cut up your chicken and stir it in. Let the ingredients mingle and make friends for 20 minutes on low heat.

While you saliwait, cut up a tortilla or five into noodle-like strips. Fettucine, not
spaghetti. Cut up cilantro. Shred cheese. Slice an avocado. Make terra cotta bowls for the whole experience.

I don't have a lot of recipes, but I'd have to go with my chicken fettuccine alfredo. My roommates eat like birds most of the time and are almost fetishistic about having leftovers & making things last, etc., but when I cook chicken fettuccine alfredo as a house meal, all that shit goes right out the window & they turn into pigs at a trough. While I've actually had to act fast or risk not getting to eat my own cooking, I gotta say that it's a hell of a compliment. Especially since one of them is lactose intolerant. She'll eat 2 or 3 helpings and be like, "I'm gonna pay for it later, but this is sooo worth it."

I don't really have any favs, but I do like baking, hence the type one diabetes.... One thing I like to make around this time of year is a cranberry loaf. Sorry for the tiny pic, I can't find the original (11-30-2004) I'll keep looking. So it's nothing fancy, from a pillsbury pamphlet, I make a 2x recipe and probably use extra cream cheese and sugar.

Make your favorite chocolate chip cookie recipe, but instead of chocolate chips, chop up a buttload of mini Snickers. They taste like a combination of chocolate chip cookies and peanut butter cookies, and the caramel melts and covers the bottom adding another layer of goodness.

Got the idea when my friend said she was making snickerdoodles and I thought these would be better. They were.

preheat oven to 375º. mix flour and baking soda and set aside. beat both butter, both sugars, vanilla, and eggs in a bowl. stir in flour and baking soda mixture. the dough will be very stiff and unless you have a big bowl, this part is pretty hard so you can use your hands. stir in chocolate chips. bake for 13-15 minutes or until the edges of the cookies are a golden brown. and being the best damn chocolate chip cookies ever, consider yourself warned that they're very addictive...one time i ate 16 in a row and it made me sick for about a day and a half.

melt the sugar, butter,and white choc with a microwave or on the stove top. Once fully combined (caution will be a little oily looking) mix until somewhat smooth. Add some of the dry mixture, and make sure the chocolate mixture isn't scalding hot. Add 2 lightly beaten eggs to sugar mixture. Add remaining dry ingredients along with 2 tsp vanilla extract.

Once its fully mixed, it should resemble cookie dough. Add in a 1/2 cup of semi sweet chocolate chips. (Or as much as you want) Get out a tart pan or spring form pan. I like to cut out a piece of parchment paper to cover the bottom, then I spray the shit out of the pan with some Pam or nonstick spray.

Put the dough mixture int he pan, and smooth the top of it, evenly distributing the dough throughout the pan. Place it in a 350 degree oven ,and bake for 15 to 20 minutes. Look for it to be a bit brown on top, like a chocolate chip cookie. Take it out, (But don't turn off the oven!)
Add enough chopped milk chocolate to cover the top (I like using about 1 large cadbury milk bar). Put it back in the oven for about 1 minute or so. Take the pan back out, all the milk chocolate is half melted? Good, use a spoon to spread that all over, evenly coating the top of the brownies.

Now add the chopped up macadamia nuts all over the top, sprinkling them.I also like to take some of the left over white chocolate, melt it in a small bowl in the microwave, then use a fork to drizzle it all over the top. It looks fancy,and really doesn't take that long to make. It's pretty tasty too. Let is set in a fridge or on the counter if its not too hot. Take the sides off of the pan, and using a long knife, cut along the sides so it doesn't stick. Then cut it into small wedges.

You could've turned the oven off after adding the melted milk chocolate.

Sautee some zuccinnis and shallots until about half cooked - remember to season zuccinnis with lots of salt. Then toss in some white wine (I like pinot grigrio or gris), mussles, shrimp, calamari, or whatever seafood or toppings you like. Shrimp is also best premarinaded in whatever you like. I like some lemon pepper and light chili powder, then salt. After a few of the mussels start opening and the shrimp pinkens, throw in a little heavy whipping cream. Taste, always add a bit and taste. You can even if out with more wine (also feel free to drink it while cooking). It's milk so light boil at most, really just simmer, and don't overcook. Once the cream tastes right (not too sour from wine, but enough that it adds a deeper flavor), add it with the linguini or whatever pasta you want (oh yeah, you were cooking that the whole time too, did I forget to mention)? Top with some chives or whatever herbs you want. It's not very exact, but you'll get the timing and portions right with practice. Serve with some sliced french bread. Bam, creamy seafood pasta thing.

My person favourite recipe is extremely customisable so I won't put up a recipient, but you heat up a large pan, throw some meat and potato and let them cook for a good 5 or so minutes, until they're both warm and cooked. Next, put two eggs in (i recommend fried or scrambled but, like I said, it's very customisable) and let them cook. Finally, mix the eggs, meat, and potatoes in a pan and when they're all hashed together, throw some cheese on top and finally, turn the heat off. Put it all onto a plate then add whatever toppings you like, including vegetables, hot sauce, or anything else you can think of. This is a good high calorie breakfast if you plan to be doing excercise later.

1-1.5g of trees very finely ground per brownie eg. If you are going to make 9 brownies you need 9-13.5g of trees.

Tools:

Non-stick frying pan with lid

Pan for cooking brownies in as per box

Coffee filter/cheese cloth

metal funnel

pyrex/heat safe measuring cup

mixing bowl

Measure out the oil required according to the box and add about 10%. Put this into the frying pan and add the fresh ground trees. Then heat that on the stove at a mid-low heat for about 20 min with the lid on. Stirring occasionally.

Filter out the oil with your cheese cloth/coffee filter. You just want to get the majority of the bud our of the oil. Its no big deal if you don't get it all. Then cook the brownies as directed on the box.

For this time of year? Fall harvest dish I tossed together. It is basically cubed butternut squash, strings of spaghetti squash, cubed apples, walnuts, orange craisins, orange juice concentrate, mandarin orange slices, cinnamon, brown sugar, nutmeg... basically have the squash cooked and mix ingredients in a pan, bake at 350 for a bit - makes a sweet and delicious side dish. Wife hates squash, and her peanut allergy means she dislikes nuts - but she found this to be a perfect fall dish.

Desert? Make some toffee. If you aren't use to judging by color, use a candy thermometer - but it is basically just cooked sugar that turns golden brown (careful with overcooking or it will taste burnt instead). I remember making a batch of toffee covered in chocolate that I put out as desert. I went to the kitchen to finish dinner, and by the time I returned to the table my wife and mother had eaten the entire 7"x11" pan! I had to go to the kitchen to make another batch so I could have some desert! (Once you make your own toffee, you'll never think of Skor or Heath candy bars in the same way - toffee is incredibly cheap and easy to make!)